Recipes
Recipes

Veggie sausage and kale pasta

These bangers have a great taste and texture that’ll keep meat lovers happy. Or use Asda Chicken Style Pieces as an alternative

These bangers have a great taste and texture that’ll keep meat lovers happy. Or use Asda Chicken Style Pieces as an alternative

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(4 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.25 per serving

Nutritional Information

Each 358g serving contains

Energy
1840kj
440kcal
22%
Fat
10.7g
Med
15%
Saturates
2.1g
Med
11%
Sugars
4.7g
Low
5%
Salt
0.72g
Med
12%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
514kj/123kcal

Ingredients

2tbsp olive oil

1tsp fennel seeds

1 red onion, finely sliced

1 clove garlic, crushed

4 Cauldron Lincolnshire Vegetarian Sausages

400g can Napolina Chopped Tomatoes

1/4tsp dried chilli flakes

2tsp red wine vinegar

300g farfalle or fusilli pasta

100g Grower’s Selection Sliced Curly Kale

Method

1
Heat the oil in a large pan. Crush the fennel seeds slightly to release the flavour, then add to the pan with the onion and garlic. Fry over a medium heat for 3 mins until the onion is softened but not browned.
2
Cut the sausages into 1cm-thick slices. Add to the pan with the chopped tomatoes, chilli flakes and vinegar. Bring the sauce to a boil, then simmer for 10 mins, uncovered.
3
Meanwhile, cook the pasta according to the instructions on the pack. Add the kale to the pan 2 mins before the end of the cooking time.
4
Drain the pasta and kale. Add to the frying pan with the sausage sauce and toss to coat evenly. Serve straight away with a sprinkling of ground black pepper.